Leland, Michigan - April 5, 2018 - Leland’s venerable Riverside Inn will host the first Chefs
Across the Great Lakes dinner of 2018, collaborating with Ontario’s Killarney Mountain
Lodge, on Thursday, May 17th. The origins of the “new” Riverside Inn date back to 1925 and
present ownership dates to 1997. Riverside’s Chef Pete Siagkris and Killarney’s Chef Kay
Bonsu have worked jointly to create a unique 5-course dining experience and wine pairings
from Leelanau’s Good Harbor Winery.
The Great Lakes Culinary Institute is located on Northwestern Michigan College’s Great
Lakes Campus. The Institute is comprised of four culinary labs, and Lobdell’s, a 90-seat
training restaurant. “The Great Lakes Culinary Institute is an important resource for our area
producing professional, skilled and hardworking individuals eager to enter the workforce and
hone their craft. We’re honored to participate in Chefs Across the Great Lakes and for the
opportunity to give back to an organization that does so much for sustainability of the
restaurant industry in our region,” notes Riverside proprietor Kate Vilter.
Chef Pete Siagkris is a northern Michigan native who discovered his passion for cooking at a
young age. This passion carried him to NY and the Hunter Mountain Lodge where his foray into
professional cooking began. He later served as Chef de Cuisine for Whisknladel Restaurant
group and fell in love with the burgeoning farm to table movement. As The Riverside Inn’s
Executive Chef he focuses on locally produced, in-season products whenever possible.
Chef Kay Bonsu began his impressive career trajectory as Chef de Partie/Tournant at the
renowned 5 star hotel, Chateau Laurier in Ottawa, followed by a string of unique opportunities
including: Canada’s House of Commons Dining Room, preparing the gourmet, a la carte menu
for members of Parliament and Senate and the 2010 Winter Olympics in Vancouver.
The Evening’s Menu:
First Course: Five mushroom bisque, Wildflower honey, Rosemary, chive and white truffle
crème fraiche - Second Course: Confetti of field greens, Goat cheese, Pickled red onion,
Candied walnuts, Charred grapes, White balsamic champagne dressing - Third Course:
(Intermezzo): Sangria lemonade ice - Fourth Course: Filet mignon, Quail supreme, Lake trout,
Potato latke, Roasted root vegetables, Hunter sauce, White wine cream - Fifth Course: Couer
a la Creme ~ Leelanau cheese fromage blanc whipped with vanilla lemon zest, and sugar,
topped with a cherry port sauce.
Reservations are required and available by calling 231-256-9971. Price per person $65.00 for
dinner and $25.00 for wine pairings. For more on The Riverside Inn, visit www.theriversideinn.com
Contact: Tom Martin – DMe PR
(248) 568-5323
tom@dianemartinenterprises.com
www.dianemartinenterprises.com
Killarney Mt. Lodge and The Riverside Inn to Offer a Culinary Tour de Force
Proceeds to Great Lakes Culinary Institute
For more information about Killarney Mountain Lodge, visit www.killarney.com. Killarney
Mountain Lodge, #3 Commissioner Street, Killarney, ON, Canada - or call 1-800-461-1117.
Killarney Mountain Lodge, The Sportsman’s Inn and Killarney Bay Inn are sister properties.
